Sodium pyrosulfite use for Marine shrimp should into national food safety standards. 

erik@nbschem.com 

     Sodium metabisulfite commonly known as the sulphite shrimp powder is a kind of common food additives, over years in zhejiang province China shrimp fishing and shipping use sodium metabisulfite as a preservative produces in the process of decomposition of sulfur dioxide adhesion in shrimp, so there will be a sulfur dioxide remain. But our national food safety standards on food additives (GB 2760-2014) did not include the sea shrimp products in sodium metabisulfite allows the use. so according to this food safety law, using sodium metabisulphite as sea shrimp antistaling agent will face administrative punishment and even criminal responsibility.

      In fact, sodium pyrosulfite can be used as a preservative for shrimp:

      First sodium metabisulfite used in the shrimp and its products have such international practices, the for example: safe dosage has been widely recognized by the United Nations food and agriculture organization recommended sodium metabisulfite anti-corrosive antistaling agent for the sea shrimp and its products, the codex alimentarius commission (CAC) recommended sodium metabisulphite as antistaling agent including shrimp, shellfish, its SO2residue limits of 100 mg/kg

       Then our domestic sodium metabisulfite have also been widely used in the aquatic products industry, and has a relevant standard specification shrimp and its products (sea catching shrimp frozen shrimp frozen shrimp baked frozen prawn shrimp, etc.) of the sodium metabisulfite can effectively prevent shrimp body in the process of storage and processing of frozen Browning, especially slippery shrimp red shrimp and prawns and shrimp black head easy metamorphism, if do not add preservatives, most of the shrimp will not be able to intact to the shore, therefore, some local standards and industry standards are allowed to use sodium metabisulfite on sea shrimp, but its use strict rules, such as, zhejiang sea shrimp quality requirements(DB33 451-2003) stipulates that sulfite SO2residues in sea shrimp are 100mg/kg;Aquaculture standard frozen shrimp (SC/T 3113-2002) also requires sulfite residues SO2 of 100mg/kg

       Therefore, the national health commission should review committee of national standards for food safety to demonstrate the feasibility of using sodium pyrosulfite in Marine shrimp products. referring to relevant international standards and considering local industries, sodium pyrosulfite is allowed to be a new type of food additive for Marine shrimp products, add into the national food safety standard GB 2760.

sodium metabisulfite pyrosulfite smbs producer: erik@nbschem.com